Asian Slaw

Asian Slaw

Blogger, Janet Roberts of Camp Janet - Culinary Fun for Everyone shares a recipe. Add something delightful to your family's Asian cuisine night! Serve this vegetable and apple salad as a side dish.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

14

servings

6
cups shredded Chinese (napa) cabbage
1
medium tart apple, cut into julienne (matchstick-cut) strips (about 1 1/2 cups)
1
medium bulb fennel, thinly sliced (1 cup)
3
medium green onions, sliced (3 tablespoons)
2
tablespoons chopped fresh parsley
1
cup mayonnaise or salad dressing
1
tablespoon white wine vinegar
1
tablespoon lemon juice
1
tablespoon honey
2
tablespoons soy sauce
1
teaspoon sesame oil
1
tablespoon grated gingerroot
  1. In large bowl, stir together cabbage, apple, fennel, onion and parsley.
  2. In small bowl, stir together remaining ingredients using a whisk; pour over cabbage mixture. Toss gently. Refrigerate 1 hour.
Makes 14 servings (1/2 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 220mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.